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Wednesday, September 26, 2012

apple brownies

Last
weekend, we bought some beautiful honeycrisp apples from the farmer’s
market. They have been sitting on the counter, looking all shiny and
pretty for the past few days. My dad loves apple pie, and now that it is
officially fall, I felt that I should bake him one.

However,
the thought of making a pie crust on a Tuesday night didn't excite me
-- and the thought of using store bought crust for the first pie of the
year made me a bit sad. So, I made these apple brownies -- and everyone was excited and no one was sad.

I clipped this recipe from the back of Living. I
often find my recipes on Pinterest and other recipe blogs, so I always
feel good when I bake something from a clipping or cookbook. It makes me
feel a bit old fashioned, a bit rustic, a bit more self-sufficient.
Plus, it helps with the "sticky keyboard" issues I often encounter.

These
brownies are a cinch to make -- I whipped these brownies up even faster
than the chocolate version (dare I say these brownies are as delicious
as my super-fudgy chocolate version?!).
They are moist, tasty, and loaded with fall flavor. They have a flaky
crust, just like chocolate brownies, but are full of soft crumbs and
sweet apple chunks. Plus, these are super easy to slice and ea: no mess, no forks, no hassle - making them perfect for back to school bake sales.

I never understood the whole "bring-your-teacher-an-apple" phenomenon. Why do elementary teachers use the apple motif of everything?! After making these brownies, I finally understood. Bring some of these to class, and you will be the teacher's pet. Guaranteed.

Whisk together flour, cinnamon, baking powder, salt, and
baking soda in a medium bowl. In a separate bowl, beat together butter,
sugar, and egg with a mixer until pale, about 2 minutes. Add walnuts and
apples, and stir by hand until combined. Add flour mixture, and stir
until combined, about 30 seconds more.

Spread batter in pan, and bake until golden brown and
slightly firm, about 40 minutes. Let cool on a wire rack 30 minutes,
then cut into 12 bars.

19 comments:

Finally brownies my mom can enjoy! She's one of those weird people who don't like chocolate so I don't make much chocolate desserts because I don't want it to just be me and my siblings indulging in the sin. What flavour of ice cream do you recommend eating with this? Good old fashion vanilla or something less simple?

That's awesome! Surprisingly enough, I am not too much of a chocolate lover either. I would much rather devour something cinnamony or fruity! These brownies would be delicious with vanilla ice cream (my favorite is haagen daaz). They would also be great with cinnamon ice cream (I had it at a restaurant in San Francisco and it was divine). Or honey ice cream, or even some sort of caramel ice cream (it would be just like caramel apple pie!)

Ooooh I love it! I've never heard of apple brownies before. My mom just brought me a sack of green apples from our backyard tree and I was thinking about all the apple desserts I could make...have you heard of Sweet Tango apples? They're my new sweet-tart fave and I would love using them in these brownies!

These look incredible!It's actually too funny... I purchased the same magazine several days ago and clipped out this recipe! (In fact, I almost made them this morning but decided against it and baked cupcakes instead....) They look SO delicious! And the picture of the apple at the top of your post is amazing!I'm kind of craving apple brownies now...Can't wait to see what you post next!

Delicious!! Deep toasty cinnamon flavor, which was a nice surprise. Easy to make, love that it's all in one bowl. I cut down sugar to 1,5 cups, I think even less would be ok, and I did half white sugar, half brown sugar to help get a caramelized taste. This is a recipe I will repeat!! thx :-)

Thanks so much for this lovely recipe. I tried it out today with a cinnamon and pecan streusel topping, and the combination was beautiful. Having said that, I think the fact that the cake was covered in streusel may have made the texture of the cake turn out more moist than it would have otherwise. We still loved it though! :)

Thank you for sharing this lovely recipe! I tried it out today with a cinnamon and pecan streusel topping, and the combination was beautiful! Having said that, though, I think covering the cake with topping meant that the texture of the cake turned out a bit more moist than it would have otherwise. We still loved it - thanks!